Low-Fat Vegan Taco Meat (Made with Whole Foods)

Partially cover and bring to a boil (about 7-8 minutes, depending on stove top).

Turn the heat down to medium and cook partially covered an additional 10 minutes (should be about 17-18 minutes total rice cooking time). The texture of the rice should be just beginning to get chewy, not hard but not fully cooked.

Add the soaked chickpeas and cook an additional 8 minutes.

Drain and rinse and immediately put the mixture in a food processor. Make sure you have drained it well so there isn’t any residual water in the food processor.

Add the taco seasoning into the food processor and pulse once or twice to combine. Adding the taco seasoning in right away when the mixture is hot, allows the flavors to meld together well.

While the rice and beans are boiling, you can cook the onion in a separate pan, or you can wait until they are done cooking and use the same pot to cook the onion in.

Saute the chopped onion with salt and veggie broth over medium heat for about 4-5 minutes, until it is soft and most of the liquid has evaporated.

Transfer onion mixture into the food processor.

Pulse until you get a nice crumble. Add breadcrumbs and pulse 2-3 more times to incorporate.

Put into a bowl, give it a good mix and allow it to settle in the fridge for at least 30 minutes. This helps the flavors and texture fully develop. If you are eating it that day, you can also let it settle on the countertop so that you don’t have to reheat it.